SC Slaw

by Chad Carter

Apple cider vinegar based slaw. Adds a nice tang to pulled pork and chicken.

Ingredients

• 8 oz cabbage slaw
• ½ cup grated carrot
• 6 oz Broccoli slaw
• ½ cup apple cider vinegar
• ¼ cup sugar
• ¼ cup olive oil
• 2 tbsp Dijon mustard
• 2 tsp dry mustard
• 1 tsp celery seeds
• 1 tsp kosher salt
• ½ tsp red pepper flakes
• ½ tsp freshly ground black pepper

1. Place cabbage, carrot and broccoli in a large (nonmetal) bowl.
2. In a small saucepan, whisk together vinegar, sugar, vegetable oil, Dijon mustard, dry mustard, celery seeds, kosher salt, and freshly ground black pepper until sugar dissolves; bring to a gentle simmer over medium-high heat. Remove from heat and let cool for a few minutes. Pour over slaw mixture and toss to evenly coat everything. Serve immediately.